FT Cook

Essential Functions (with or without reasonable accommodations):Assist/serve meals and beverages using facility-specific proceduresServe meals using safe-handling standards to maintain sanitation and qualityStore stock appropriately in order to maintain cleanliness and prevent food spoilageAccurately record meals served as needed and monitor and document food temperaturesMonitors and documents heating and cooling food storage equipmentClean assigned dining areas using appropriate proceduresWash dishes and/or utensils according to acceptable standards of practiceEnsure compliance with sanitation; complete ServSafe certification.Participate in menu planning as appropriateAssure safe receiving, storage, preparation, and service of foodProtect food in all phases of preparation, holding, service, cooking, and transportationAbility to communicate effectively and professionally within a multi-function, interdisciplinary teamFood safety knowledgeAbility to work under pressureKey Responsibilities:Assembles food supplies and equipment needed to complete task at handReheats, and serves all foods to correct temperaturesUnderstands therapeutic and special diets and follows physician-ordered diet orders. It is important to be aware of current dietary orders for each resident through review of diet cards.Properly cools and stores all foods and leftovers, including covers, labels and datesTests food qualities and identifies and corrects problems before meals are servedKeeps working environment clean and in sanitary condition by developing and monitoring appropriate cleaning processes and schedulesPerforms all cleaning duties according to cleaning schedules as assignedAssists other dietary personnel as neededServes residents in dining room as neededEnsures all doors are locked to ensure inaccessibility to residents to ensure safe environment when kitchen is unattended.Duties and Requirements:Employee must be able to sit, stand and move around the facility/campus as requiredEmployee must be organized and detail-orientedEmployee may be requested to perform other duties or tasks that are not listed but are within the competence and training of the individualWork Environment:50 pounds maximum with frequent lifting/carrying up to 25 poundsFrequent standing, walking, kneeling, stopping, crouching, reaching, talking and hearingOccasional sitting, pushing (wt 100 pounds), pulling (wt 100+), color visionThis employee may be required to work longer than an eight-hour workday and work more than 40 hours during a typical workweekMay be required to work weekends and holidaysEnvironmental exposure to weather, extreme heat, extreme cold, noise, dust, vapors, fumes and odorsPosition expected to be “on-your-feet”, fast-paced, and high-stressPosition includes occupational hazards including but not limited to working with sharp knives, hot surfaces and wet floorsThe employee may be exposed to blood, body fluids, infectious diseases and air contaminantsThe employee may be subject to work call-back during times of facility emergency or disaster preparedness functionSummary of Occupational Exposures:Bloodborne Pathogens:Tasks and procedures performed by employee involve risks classified by CDC as: Category II- tasks involve no exposure to blood, body fluids or tissues but employment may require performing unplanned Category I tasks. Category I tasks involved exposure to blood, body fluids, or tissue.Qualifications and Position Requirements:Ability to read and write English but not necessary for English as primary languageAbility to do simple mathFamiliar with clinical diets and has ability to learn special dietsGood personal hygieneAbility to work quickly and efficientlyServSafe Certification preferredExceptional customer service and interpersonal skills #J-18808-Ljbffr